At the outdoor Standard Plaza in the Meatpacking District, the most popular pitcher is the sangria, filled with slices of citrus and stone fruits.Photo: Eilon Paz

It’s hot. You’re thirsty and not so keen on breaking a sweat while waiting for a refill from your waiter. So what’s your next move? Order cocktails-by-the pitcher at one of the many NYC bars and restaurants super-sizing their alcoholic offerings this summer. Pour (and pour some more) at the following jug-serving spots.

Jug It Up: This temporary Spanish cafe in front of the Standard Hotel, which opened in June, served 934 cocktail pitchers just last week! Thankfully, they offer six different jug options ($20 for a small; $28 for large), which run the thirst-quenching, warm weather gamut: There’s a take on sangria that’s filled with fruity slices of citrus and stone fruits, a grapefruit-tinged version of the Pimm’s Cup and sherry- and tequila-based concoctions, too.

“We wanted the whole plaza area to be a group effort; where you share things,” says beverage director Rainlove Lampariello. “The food is shared plates; the wine is in carafes. You add in the pitchers and it’s like you are hanging out with your friends in your backyard.”

Gulp! A small pitcher holds about five glasses of liquid, while a large holds 8-to-10, making it an economical and practical choice for those dining in large parties.

“They’re definitely paying for less,” admits Lampariello. “A large pitcher is worth $60 or so; one and a half rounds for a large table. So customers are getting more for their money.”

A Voce: 41 Madison Ave.

Jug It Up: The four available pitchers at A Voce include a Margarita in Fuoco, made with house-infused, peppered tequila; the Capri, a citrusy mix of mandarin vodka, Limonata, and grapefruit bitters; the Costa D’Oro, a twist on a Manhattan; and the most popular, the Spa Limonata, filled with organic cucumber vodka and lemonade.

“It’s a late afternoon, early evening thing,” says head sommelier Erica Parker of the restaurant’s new offering. “Diners have one as an aperitivo to start the meal. It’s festive.”

Gulp! At $79 for each 8-glass carafe, you get the equivalent of one free drink.

The Dream Downtown: 355 W. 16th St.

Jug It Up: William Ward, beverage director at the Dream Downtown hotel, makes his containers of cocktails for boozehounds at the pool, customers eating at Marble Lane restaurant and those looking for a little “do not disturb” guest-room action.

Of their pitcher options, his most popular is the Sweet Peach ($95), made from peaches macerated in Riesling and peach liqueur, then topped with soda water and slices of fresh fruit.

In fact, because of the “large format drink,” he adds, “you’re in more of a party atmosphere, and maybe you get a little more tipsy.”

ROSÉ SANGRIA: A pitcher hit

* A 750 ml bottle of rosé

* ½ orange

* ½ apple

* Strawberries and any other seasonal fruit

* 1 ounce lemon juice

* 2 ounces orange juice

* 3 ounces simple syrup

* 2 ounces triple sec

Slice all of the unpeeled fruit into chunks a bit smaller than a cube of ice, removing seeds from apples, stems from berries and pits from any stone fruit. Place the fruit in a large container. Add the wine, other ingredients and stir well. Store for at least 24 hours. Pour into a pitcher, add ice and serve.